Maeuntang, a traditional Korean spicy fish stew, is a beloved dish enjoyed for its robust and savory flavors. The name "Maeuntang" translates to "spicy soup," reflecting its rich, spicy broth that is typically made with fish, vegetables, and gochujang (Korean red chili paste). This dish is a staple in Korean cuisine, often served during family gatherings and special occasions. The combination of fresh fish, aromatic vegetables, and a spicy, flavorful broth makes Maeuntang a comforting and satisfying meal.
Ingredients
Fish and Seafood
- 1 whole white fish (such as cod or snapper), cleaned and cut into pieces
- 200g clams or mussels
- 200g shrimp
Vegetables
- 1 medium onion, sliced
- 2 green onions, cut into 2-inch pieces
- 1 zucchini, sliced
- 1 radish, thinly sliced
- 1 pack of enoki mushrooms
- 1 handful of watercress or spinach
- 1 chili pepper, sliced (optional for extra heat)
Broth and Seasoning
- 6 cups of water or fish stock
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon Korean soybean paste (doenjang)
- 1 teaspoon sugar
- Salt and pepper to taste
Preparation and Cooking Instructions
Step 1: Prepare the Fish and Seafood
- Clean and cut the fish into manageable pieces.
- Rinse the clams or mussels thoroughly and remove any beards.
- Peel and devein the shrimp.
Step 2: Prepare the Vegetables
- Slice the onion and zucchini.
- Cut the green onions into 2-inch pieces.
- Thinly slice the radish.
- Rinse the enoki mushrooms and watercress or spinach.
Step 3: Make the Broth
- In a large pot, bring 6 cups of water or fish stock to a boil.
- Add gochujang, gochugaru, soy sauce, minced garlic, and doenjang to the boiling water. Stir well to combine.
Step 4: Cook the Stew
- Add the fish pieces to the pot and let it simmer for about 10 minutes.
- Add the clams or mussels and shrimp. Cook until the shells open and the shrimp turn pink, about 5 minutes.
- Add the sliced onion, zucchini, radish, green onions, and enoki mushrooms to the pot. Cook for an additional 5-7 minutes until the vegetables are tender.
- Season with sugar, salt, and pepper to taste.
Step 5: Finish and Serve
- Add the watercress or spinach and chili pepper (if using) to the pot. Let it cook for 1-2 minutes until wilted.
- Ladle the stew into bowls and serve hot with steamed rice on the side.
Tips
- Fish Selection: Use fresh, firm white fish for the best results. Avoid fish with a strong flavor that may overpower the stew.
- Stock: Using fish stock instead of water will enhance the flavor of the stew.
- Adjusting Spice Levels: Adjust the amount of gochujang and gochugaru according to your spice tolerance.
- Vegetable Variations: Feel free to add other vegetables like mushrooms, carrots, or bell peppers based on your preference.
Variations
- Seafood Maeuntang: Add a variety of seafood like squid, octopus, or scallops for a richer flavor.
- Tofu Maeuntang: Add tofu cubes to the stew for a protein-rich vegetarian version.
- Clear Broth Maeuntang: Skip the gochujang for a less spicy, clear broth version.
Calorie Information
A serving of Maeuntang (approximately 1 bowl) contains about:
- Calories: 250-300 kcal
- Protein: 25g
- Fat: 5g
- Carbohydrates: 20g
- Fiber: 4g
These values can vary based on the specific ingredients and quantities used.
Conclusion
Maeuntang is a flavorful and nourishing Korean dish that brings the warmth and spice of Korean cuisine to your table. With its combination of fresh fish, seafood, and vegetables in a spicy broth, it's perfect for a comforting meal. Whether you're new to Korean cooking or a seasoned enthusiast, this recipe offers a delicious way to enjoy the rich culinary heritage of Korea. Enjoy Maeuntang with family and friends, and savor the delightful flavors of this traditional stew.
